Cinnamon Candy Cane Cookies

Cinnamon Candy Cane Cookies

You won’t believe how much bang you get for your buck with these fun cookies with a kick of cinnamon. And at 6¢ per cookie, they’re a steal! Taste of Home Test Kitchen

48 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 2-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup red-hot candies, crushed
• 1/2 teaspoon ground cinnamon
• Red food coloring, optional
• 2 tablespoons coarse sugar

Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt;gradually add to creamed mixture and mix well.
• Divide dough in half.  Mix red-hots and cinnamon into one half; tint with food coloring if desired.  
• Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2
• teaspoons red dough into a 4-1/2-in. rope. On an ungreased baking sheet, place ropes side by side; press together lightly and twist.
• Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets.  Sprinkle with coarse sugar.
• Bake at 375° for 7-10 minutes or until lightly browned. Cool for1 minute before removing to wire racks to cool completely. Store in an airtight container. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 80 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 65 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Gaylene's note:  The dough must be chilled to roll.  Roll on parchment paper on table to get good size.  Keep small.  See comments at website.  Good ideas there.